Description
A vibrant, crunchy, and incredibly satisfying salad packed with the goodness of chickpeas, colorful cabbage, and a zesty lemon-oregano dressing.
Ingredients
Scale
- 2 cups (approx. 200g) purple cabbage, chopped
- 2 cups (approx. 200g) green cabbage, chopped
- 1 (15 oz / 425g) can chickpeas, rinsed and drained
- 1 cup (approx. 120g) cucumber, diced
- 1/4 cup (approx. 30g) red onion, minced
- 1/4 cup (60ml) olive oil
- 2 tbsp (30ml) lemon juice, freshly squeezed
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- In a large bowl, combine the chopped purple cabbage, green cabbage, rinsed chickpeas, diced cucumber, and minced red onion.
- In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
- Pour the prepared dressing over the vegetables and chickpeas in the large bowl. Toss everything thoroughly to ensure all ingredients are coated.
- Let the salad sit for 10 minutes to allow the flavors to meld and the cabbage to slightly tenderize.
- Serve immediately and enjoy the fresh flavors, or store for later.
Notes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg